Tag Archives: cilantro

Guacamole Recipe

Guacamole
Serves 6
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Prep Time
20 min
Prep Time
20 min
21 calories
6 g
0 g
0 g
1 g
0 g
75 g
29 g
2 g
0 g
0 g
Nutrition Facts
Serving Size
75g
Servings
6
Amount Per Serving
Calories 21
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 29mg
1%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
6%
Sugars 2g
Protein 1g
Vitamin A
8%
Vitamin C
25%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 5 large avocadoes, slightly soft
  2. 2 large limes, juice of
  3. 1 medium white onion, diced
  4. 1/2 cup fresh cilantro, chopped
  5. 1 large tomato, Diced (I like to scoop the seeds out first)
  6. 1 clove garlic, minced
  7. salt
  8. finely chopped fresh jalapeno (optional)
Instructions
  1. Slice avocados in half then discard the seed. Scoop out of shell with a spoon. Place in bowl then add juice of one fresh lime to prevent browning. Use a fork to mash to desired consistency.
  2. Add chopped onions, tomato, garlic and cilantro. Stir gently to mix ingredients while adding juice of second lime and then salt to taste. Stir just slightly, until incorporated. Add jalapeño to taste.
  3. Serve with tortilla chips for a dip or as a side to any Mexican dish.
beta
calories
21
fat
0g
protein
1g
carbs
6g
more
Preston Cooks For You http://prestoncooks.com/

Southwest Black Beans and Sweet Potatoes

Southwest Black Beans and Sweet Potatoes
Serves 4
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Total Time
45 min
Total Time
45 min
522 calories
61 g
0 g
28 g
12 g
4 g
393 g
388 g
8 g
0 g
23 g
Nutrition Facts
Serving Size
393g
Servings
4
Amount Per Serving
Calories 522
Calories from Fat 250
% Daily Value *
Total Fat 28g
44%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 20g
Cholesterol 0mg
0%
Sodium 388mg
16%
Total Carbohydrates 61g
20%
Dietary Fiber 15g
62%
Sugars 8g
Protein 12g
Vitamin A
404%
Vitamin C
187%
Calcium
12%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
  2. 1 large onion, preferably red, chopped
  3. ½ cup extra virgin olive oil
  4. Salt
  5. freshly ground black pepper
  6. 1 to 2 tablespoons minced fresh hot chili, like jalapeño
  7. 1 clove garlic, peeled
  8. 2 tablespoons chili powder
  9. 1 tablespoon cumin
  10. Juice of 2 limes
  11. 2 cups cooked black beans, drained (canned are fine)
  12. 1 red or yellow bell pepper, seeded and finely diced
  13. 1 cup chopped fresh cilantro
  14. 1/2 cup sliced green onion
Instructions
  1. Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper, 1 tablespoon chili powder and 1/2 tablespoon cum. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix.
  2. Sautee peppers, garlic and black beans with salt, pepper, 1 tablespoon chili powder and 1/2 tablespoon cumin.
  3. Put warm vegetables in a large bowl with beans and bell pepper; toss then top with onion and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.
Adapted from New York Times
beta
calories
522
fat
28g
protein
12g
carbs
61g
more
Adapted from New York Times
Preston Cooks For You http://prestoncooks.com/